BEST BUTTERED NOODLES RECIPE - HOW TO MAKE BUTTERED NOODLES
There are only 5 ingredients in these Buttered Noodles from Delish.com.
Provided by Makinze Gore
Categories low-cost vegetarian weeknight meals dinner side dish
Total Time 25 minutes
Prep Time 5 minutes
Cook Time 0S
Yield 4 servings
Number Of Ingredients 5
Steps:
- In a large pot of salted boiling water, cook pasta according to package directions until al dente. Drain and return to pot. Add butter and stir until melted, then season with salt and pepper. Serve with Parmesan.
SUPER BUTTERED NOODLES RECIPE | MELISSA D'ARABIAN | FOOD ...
Provided by Melissa d'Arabian : Food Network
Categories side-dish
Total Time 20 minutes
Prep Time 5 minutes
Cook Time 15 minutes
Yield 4 servings
Number Of Ingredients 6
Steps:
- In a large pot filled with boiling water, dissolve the bouillon cubes and cook the noodles according to package directions. Drain the noodles in a colander and then nestle the colander into the pot so some of the pasta water goes into the pot as the pasta continues to drain. Remove the colander and stir the butter and sour cream into the pot until the butter melts. Add the parsley and the noodles. Season with salt and pepper. Toss to combine well. Pour into a serving bowl and serve.
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EASY PARMESAN BUTTERED NOODLES - INSPIRED TASTE
From inspiredtaste.net
Reviews 4.7
Total Time 15 minutes
Cuisine American
Calories 212 per serving
- Uncover the pot, toss the noodles a few more times in the sauce. If the pasta looks dry, add a splash more pasta water. If it seems wet, don’t worry, the pasta absorbs some the extra moisture as it cools. Stir in herbs, taste, and adjust with additional salt. Serve with more parmesan and fresh ground black pepper on top.
BUTTERED EGG NOODLES RECIPE | FOOD NETWORK KITCHEN | FOOD ...
Reviews 4
Category main-dish
- Cook 12 ounces wide egg noodles in salted boiling water until al dente. Transfer 1/4 cup cooking water to a skillet. Stir in 4 tablespoons butter, one at a time. Add some chopped parsley and/or dill, a squeeze of lemon juice, and salt and pepper. Drain the noodles and toss with the sauce.
CHRISTMAS TURKEY RECIPES: BRINED AND BUTTERED ROAST TURKEY
From goodhousekeeping.com
Total Time 4 hours 15 minutes
Category dinner
Calories 352 calories per serving
A day before you want to roast your turkey, prepare the brine mixture. In a large non-reactive container that will hold the turkey and fit into your fridge (such as a clean bucket or large stockpot) dissolve the salt and sugar in 5 litres (about 9 pints) cold water by stirring. Add remaining brine ingredients. Lower in turkey (be sure to take any giblets out of the cavity first). Make sure turkey is covered with the brine mixture (add more cold water if needed). Cover and chill for up to 24hr.
One hour before cooking, remove turkey from brine solution. Carefully rinse under cold running water (see GH Tip) and sit on a board. Pat dry with kitchen paper and use tweezers to pluck out any stray feathers. Allow turkey to come up to room temperature.
Preheat oven to 190°C (170°C fan) mark 5. Finely grate zest of 1 of the oranges into a medium bowl. Roughly slice the zested and unzested orange and set aside. To the zest bowl, add the thyme leaves, chopped rosemary leaves, softened butter and some seasoning. Mix.
Lift up turkey neck flap and use your fingers to ease the skin gently away from some of the breast meat. Work ½ butter mixture under the skin, spreading over the meat. Next, put the stuffing inside the neck cavity. Turn the turkey over on to its breast, pull the neck flap down and over the stuffing, and secure with a skewer or cocktail sticks. Weigh the turkey and calculate the cooking time, allowing 30-35min per kg (2lb 3½oz). Put half the orange slices into the central turkey cavity.
Make a trivet in a large sturdy roasting tin with onions and remaining orange slices. Tie turkey legs together and rub over remaining flavoured butter mixture. Loosely cover tin with foil.
Roast for calculated time, basting occasionally (add a little water to tin if base is catching), removing foil for last 30min of cooking. To check the turkey is cooked, insert a fork into the thickest part of the breast and check that the juices run golden and clear. If there’s any red tinge to the juice, return the bird to the oven and keep checking every 10-15min. Alternatively, use a meat thermometer – the temperature needs to read at least 72°C when inserted into the thickest part of the breast.
Transfer turkey to a board (set aside the roasting tin for gravy); cover well with foil and then clean tea towels to help keep the heat in. Leave to rest in a warm place for at least 30min or up to 1¼hr.
Make the gravy. If there is excess fat, spoon some off (leaving other roasting remains in tin). Put tin over medium hob heat and whisk in flour (mashing the orange and onion slices as you go). Cook, whisking, for 1min. Gradually whisk in the wine (scraping up all the sticky bits from the base of the tin) and leave to bubble for a few min. Next whisk in 400ml (14fl oz) water and leave to simmer, whisking occasionally, for a couple of min until thickened. Strain into a warmed gravy jug or clean pan (to reheat when needed). Check seasoning, adding a dash of cream if the brining has made the gravy too salty.
To serve, unwrap turkey and transfer to a warm platter. Remove skewer or cocktail sticks and garnish with rosemary and fried orange slices, if you like. Serve with gravy (reheated if needed).
EASY PARMESAN BUTTERED NOODLES - INSPIRED TASTE
From inspiredtaste.net
Reviews 4.7
Total Time 15 minutes
Cuisine American
Calories 212 per serving
- Uncover the pot, toss the noodles a few more times in the sauce. If the pasta looks dry, add a splash more pasta water. If it seems wet, don’t worry, the pasta absorbs some the extra moisture as it cools. Stir in herbs, taste, and adjust with additional salt. Serve with more parmesan and fresh ground black pepper on top.
BUTTERED EGG NOODLES RECIPE | FOOD NETWORK KITCHEN | FOOD ...
Reviews 4
Category main-dish
- Cook 12 ounces wide egg noodles in salted boiling water until al dente. Transfer 1/4 cup cooking water to a skillet. Stir in 4 tablespoons butter, one at a time. Add some chopped parsley and/or dill, a squeeze of lemon juice, and salt and pepper. Drain the noodles and toss with the sauce.
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